Roasted chicken breasts and fall vegetables with romesco

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Roasted chicken breasts and fall vegetables with romesco

Gluten-Free, Paleo, Mediterranean, Lean & Clean, Soy-Free, Dairy-Free

2 Servings, 550 Calories/Serving

30–45 Minutes

We love the easy prep (and cleanup) of sheet-pan meals. The chicken and winter vegetables, which cook in a flash, are paired with our signature romesco sauce.

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ½ pound organic beets
  • ¼ pound organic Brussels sprouts
  • 2 boneless skinless chicken breasts (about 6 ounces each)
  • 1 organic lemon
  • Sun Basket romesco (roasted red peppers - almonds - EVOO - sherry vinegar - fresh garlic - sweet smoked paprika - kosher salt)
  • 1 teaspoon piment d’Espelette (optional)

Nutrition per serving

Calories: 550, Protein: 47g (94% DV), Fiber: 7g (28% DV), Total Fat: 31g (48% DV), Monounsaturated Fat: 20g, Polyunsaturated Fat: 4.5g, Saturated Fat: 4g (20% DV), Cholesterol: 125mg (42% DV), Sodium: 560mg (23% DV), Carbohydrates: 15g (5% DV), Total Sugars: 11g, Added Sugars: 0g (0% DV).
Contains: Tree Nuts (almond)

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep the vegetables

Heat the oven to 400°F.
  • Scrub the beets; cut the beets in half lengthwise, then crosswise into ¼-inch-thick half-moons.
  • Cut the Brussels sprouts in half lengthwise; cut any large sprouts into quarters.
On one end of a sheet pan [on 1 sheet pan], toss the beets and Brussels sprouts with 2 to 4 teaspoons oil; season with salt and pepper and spread in an even layer.

2

Prep the chicken

  • Pat the chicken dry with a paper towel; season generously with salt and pepper.
  • Zest and juice the lemon, keeping the zest and juice separate. [Zest and juice 1 lemon; save the remaining lemon for another use.]
On the other end of the sheet pan [on a second sheet pan], place the chicken. Drizzle the chicken with 1 to 3 teaspoons oil; season with salt and pepper and sprinkle with the lemon zest and 1 tablespoon [2 TBL] lemon juice.

3

Roast the vegetables and chicken

Roast the vegetables and chicken, stirring the vegetables and turning the chicken halfway through, until the chicken is cooked through, 18 to 20 minutes. Transfer the chicken to a plate and continue roasting the vegetables until tender, 5 to 10 minutes longer.

Serve

Spread about 3 tablespoons romesco on each individual plate, top with the chicken, and sprinkle with as much piment d’Espelette as you like. Serve with the roasted vegetables and any remaining romesco.
Kids Can!
  • Scrub the beets.
  • Toss the vegetables with oil, salt, and pepper.
  • Juice the lemon.
  • Time the vegetables and chicken.
  • Spread the romesco.